Cornbread, fast and easy

Lorraine’s GF Cornbread

I met Lorraine in 1997. She had, at that time, eight children, most of them celiac. She ground her own flours and homemade every food. This was back before my introduction to alternate grains and she became my reference for hope. If she could, she assured me that I could.

1 C cornmeal (can also be ground popcorn)
1 C GF flour (for this I use a combination, of 1/2 c. rice flour, ¼ c. tapioca flour and ¼ c. potato starch flour)
3 T sugar
4 t baking powder
1/2 t salt
1 t xanthan gum

1 1/3 C milk
2 eggs beaten (if Lorraine had time, she beat the whites separately until stiff first—I never have time.)
1/4 C oil

Mix dry ingred, then add wet. Fold stiff egg whites into mixture last
then bake in 13 X 9" pan for 20 min. Or you can use muffin cups (with
paper liners) and bake for 15 min.